* 250 g (9 oz) Dried macaroni
* 40 g (1½ oz) Butter
* 40 g (1½ oz) Plain flour
* 600 ml /(1pint) Milk
* 110 g (4 oz) Grated Gruyère cheese
* 110 g (4 oz) Grated Emmental cheese
* 1 teaspoon of Chili flakes (optional)
* 50 g (2oz) Grated Cheddar cheese
* 50 g (2oz) Grated Parmesan cheese
* Freshly ground black pepper

===Method===
* Cook the macaroni in a large saucepan of Boiling Salted water for 8-10 minutes; drain well and set to one side.
* Melt the Butter over a medium heat in a pan slightly and add the Flour, stir to form a Roux, cooking for a few minutes.
* Whisk in the Milk, a little at a time. Cook for 10-15 minutes until you have a thick, smooth Sauce.
* Meanwhile, preheat the Grill.
* Remove the Sauce from the heat and add the Gruyère and Emmental and stir well until the Cheese has melted and combined into the sauce.
* Season with Black pepper.
* Sprinkle the Chili flakes into the Cheese sauce, if using, and mix well.
* Tip the macaroni into the Sauce and mix well. Pour the mixture into a deep ovenproof dish.
* Sprinkle the Parmesan and Cheddar over the top and place under the Grill until the Cheese has melted and some of the macaroni has crisped up a little.

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